Sekerpare

Instructions

1. Prepare the syrup
   Combine sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add lemon juice, simmer for 2 more minutes, then turn off the heat and let cool completely.
2. Make the dough
   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg and mix well. Stir in the yogurt and vanilla extract until combined.
3. Add dry ingredients
   In a separate bowl, whisk together the flour, semolina, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until you have a soft dough that doesn't stick to your hands. If needed, add a little more flour.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Take walnut-sized pieces of dough (about 30-35g each) and roll into balls. Place on the baking sheet, leaving some space between them.
5. Add almonds and bake
   Gently flatten each ball slightly with your palm. Press a blanched almond into the center of each cookie. Using a fork, make light parallel lines on the surface of each cookie for decoration. Bake for 20-25 minutes until the cookies are lightly golden.
6. Soak in syrup
   While the cookies are still hot, pour the cooled syrup over them gradually. Let the cookies sit in the syrup for at least 1-2 hours to fully absorb the sweet liquid. The cookies should absorb most of the syrup and become soft and moist.